Broccoli and cauliflower cutlets for children. Lean broccoli cutlets: recipes, calorie content and recommendations
That very rare case when healthy food is truly tasty. The cutlets are very tender and soft; everyone, young and old, eats them with pleasure.
Cauliflower cutlets (step by step)
To prepare cabbage cutlets, you will need medium-sized forks, weighing approximately 1 kg (cleaned - 700-800 g). It is better to cook from fresh cabbage, although frozen vegetables will also work in winter. You will also need a couple of eggs for stickiness, a large onion for flavor, some flour and oil for frying.
In my opinion, this is the simplest and most delicious recipe for cauliflower cutlets, and if you add sour cream to the dish, even the children will ask for more!
Total cooking time: 50 minutes
Cooking time: 30 minutes
Output: 12 pcs.
Ingredients
- cauliflower - 1 medium fork
- eggs – 2 pcs.
- large onion – 1 pc.
- wheat flour - 4 tbsp. l.
- salt and pepper mixture - to taste
- chopped greens – 1 tbsp. l. optional
- vegetable oil – 100 ml for frying
How to cook cauliflower cutlets
I washed the cabbage fork thoroughly under running water to remove sand and other possible contaminants. I divided it into inflorescences, discarding the leaves and stalk.
We will prepare cutlets from boiled cabbage. Therefore, in a large saucepan, I brought the water to the point of active boiling, lightly salted it and threw all the inflorescences into the bubbling boiling water. Boil over low heat for 6-7 minutes. Vegetables should become softer, but not overcooked and turn into “porridge”.
I boiled the inflorescences almost until ready, I threw them into a colander and left them to cool for a while.
At the same time, I sautéed the diced onion in a small amount of vegetable oil (1 tbsp.). Do not fry too much, just bring the onion to softness so that the bitterness goes away and it tastes sweetish.
Next, the boiled inflorescences need to be chopped - you can use a blender, a food processor in pulse mode, a meat grinder or manually. Just don’t turn it into puree, because after all, we are not preparing cauliflower pancakes, but cutlets; here the consistency should be of a larger fraction so that the products become fluffy and dense.
I added previously sautéed onions and a couple of eggs, stirred and finally added flour. Leave it for 5 minutes for the flour to swell. The cabbage mass should be thick, dense in consistency, like minced meat cutlets. You can add finely chopped parsley, dill or cilantro if you like, although it will be delicious without greens.
From the vegetable “minced meat”, with my hands dipped in water, I formed medium-sized cutlets - about 1 tbsp. l. per serving.
I placed the vegetable cutlets in hot oil (you can fry them in a saucepan or in a frying pan) and cooked them on both sides until golden brown. I cooked it first on high heat, and then on moderate heat so that the products were baked inside.
Be sure to pat the fried cauliflower cutlets dry with a paper towel before serving as they absorb a lot of oil when frying. For children, you can prepare steamed cutlets from the same “minced meat”.
You can sprinkle grated hard cheese on top and decorate with herbs. Bon appetit!
How to cook more?
Cauliflower cutlets in the oven
Are you on a diet or just don't like fried foods? Then try making delicious cauliflower cutlets in the oven, dietary ones that are prepared without a drop of oil. Minimum calories and lots of benefits.
Ingredients:
- 600 g cauliflower (frozen or fresh);
- 500 ml water and 500 ml milk for boiling cabbage;
- 100 ml milk;
- 100 g loaf;
- 2 eggs;
- 3 tbsp. l. flour;
- 100 g bread crumbs;
- salt and pepper.
Do you know that?
Cauliflower is rich in vitamin C and K. Regular consumption significantly reduces the risk of certain cancers and has a beneficial effect on the heart muscle.
Defrost frozen vegetables, divide fresh ones into inflorescences. Boil in a mixture of water and milk until completely cooked, about 20 minutes. Then drain all the liquid and mash the vegetables into a puree. Add the bread crumb soaked in milk (don't forget to squeeze it thoroughly), one egg, salt and pepper. To thicken, add flour to make the consistency denser.
We form cutlets, bread them in beaten egg and breadcrumbs, then place them in an even layer in a baking dish. To prevent them from sticking, we place a piece of sleeve on the bottom. Bake the diet cutlets at 180 degrees for 20 minutes on each side, turning once. Serve hot, with herbs.
Cauliflower cutlets with cheese
Cauliflower cutlets will become even tastier if you add grated cheese to them. Any hard variety will do, just 100-150 grams is enough. When grated, the cheese is perfectly incorporated into the minced meat, brings all the ingredients together and adds a piquant flavor to the dish.Ingredients:
- 700 g cauliflower;
- 3 eggs;
- 150 g hard cheese;
- 0.5 tsp. caraway seeds as desired;
- 10 tbsp. l. bread crumbs;
- 2 chips each salt and pepper;
- oil for frying.
Important!
Don't overcook the cabbage; It’s better to undercook it in boiling water than to turn it into an indistinct puree. Cauliflower is tasty even raw, and insufficient heat treatment will only preserve its crispness and vitamins.
Divide the cabbage into small florets and boil in lightly salted water for 7 minutes until half cooked, then chop with a knife or through a meat grinder. Add eggs, cumin, 5 tbsp. l. breadcrumbs and 100 g grated cheese, salt and pepper.
From the resulting mixture we form cutlets with wet hands and roll them in cheese and breadcrumbs (mix 5 tablespoons of crackers with 50 g of grated cheese). Deep fry until golden brown.
Cauliflower cutlets with oat flakes
This cabbage cutlet recipe is vegetarian. Instead of eggs, ground oatmeal is added, due to which the products do not fall apart and are tender.
Ingredients:
- 500 g cauliflower;
- 100 g oatmeal (soft);
- 1 onion;
- 50 g flour;
- 100 g bread crumbs;
- salt, spices to taste;
- oil for frying.
After boiling, cauliflower should be immediately placed under running cold water - this action will slow down further thermal reaction, helping to remain elastic, but already soft, boiled, but still crunchy.
Pour boiling water over finely ground oatmeal and leave covered for 10 minutes to steam. At the same time, boil the inflorescences in salted water for 5-7 minutes. Chop the cooled cabbage with a hatchet or knife, combine with chopped onion, add flakes, salt and your favorite spices. For thickness, add flour.
Form small cutlets and roll in breadcrumbs. Fry in oil until golden brown.
Cauliflower and broccoli cutlets
In addition to cauliflower, you can add broccoli, red or white cabbage to the minced meatballs - this will help diversify the taste and add healthiness to the dish.
Ingredients:
- 300 g cauliflower;
- 250 g broccoli;
- 1 large onion;
- 1 egg;
- 2 tbsp. l. semolina;
- 1.5-2 tbsp. l. flour;
- salt to taste;
- oil for frying.
From experience
To enhance and highlight the creamy flavor of cauliflower, add a tablespoon or two of sugar to the water - this will enhance the flavor of the cauliflower.
We separate the vegetables into small inflorescences and boil for 5-7 minutes in salted boiling water, cool and finely chop with a knife. Separately, sauté a large diced onion in vegetable oil. Mix everything, add egg, salt, flour and semolina.
10 minutes after the mixture has swelled, form round cutlets and fry in oil until cooked. Serve with unsweetened yogurt or sour cream and enjoy.
Recipe from: Julia
Very tender and tasty broccoli and cauliflower cutlets with cottage cheese and yogurt. The recipe was sent to Anastasia Bordeianu (asika):
The name speaks for itself!
The cottage cheese gives the cutlets a special tenderness, and the notes of broccoli and cauliflower add an exquisite taste and aroma.
Broccoli and cauliflower cutlets
- 150 g cauliflower florets
- 100 g broccoli florets
- 150 g cottage cheese
- 100 g unsweetened yogurt (preferably homemade)
- 30-40 g semolina
- 20-30 g flour
- 1/4 teaspoon baking soda
- spices to taste: ground black pepper, nutmeg
- vegetable oil for frying
- Boil broccoli and cauliflower together in salted water for about 5 minutes until half cooked. Drain in a colander and leave until completely cool.
Cauliflower and broccoli
Shredded cabbage
Cottage cheese
Mix for making cutlets
Formed cutlets
Cauliflower and broccoli cutlets
That's all. The cutlets are ready!
Broccoli and cauliflower cutlets turn out very tender, they just melt in your mouth and disappear from the plate before your eyes :). They can be eaten plain, or with sour cream or other suitable sauce.
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Delicious vegetarian recipes with step-by-step photos:
Comments (30) to the entry “Broccoli and cauliflower cutlets “Tenderness””
Anastasia, great recipe! The cutlets turn out tender and delicious, I love these too!
Can these cutlets be cooked without cottage cheese?
Ekaterina, of course you can
Only then will it be necessary to reconsider the amount of other ingredients.
If you have the opportunity, try it with cottage cheese, it gives such tenderness to the cutlets
The fact is that in Vedic cuisine it is better not to heat cottage cheese))) like sour cream...
Ekaterina, add mashed paneer if cottage cheese is confusing, it is used very often in Vedic cuisine.
Hello! Is it better not to heat cottage cheese? And sour cream? Can I have some information?
Damn, if you don’t heat the cottage cheese, then goodbye cottage cheese cookies, casseroles, lazy dumplings and donuts. And “give asceticism!” of cold, wet cottage cheese on a plate. somehow sad.
I’ll cook cutlets! I found the set of ingredients to be well combined and tasty. Can you cook with frozen cabbage? And how many cutlets do you get from this amount of food?
Viktoriia, good evening =) I got 15 cutlets
I think you can make it from frozen, but you still need to boil it.
But for some reason, after defrosting, cauliflower smells strange to me... so I stopped freezing it. Maybe I'm doing something wrong?
Good :) thanks for the info, I’ll take a double portion.
After defrosting, cauliflower not only smells strange, but also tastes a little bitter after boiling. I recently read that to avoid this, you need to lightly boil it before freezing.
Alas, it is fresh and expensive and there is a question about its naturalness. I also noticed that cabbage sometimes stinks! .:mrgreen: In general, I noticed frozen cabbage has a smell if it is not frozen quickly, if it is in a loose bag and if it is left for a long time (for example, until spring). It also depends on the quality of the freezer. Damn, whose am I all about cabbage, and about cabbage...
Girls, does store-bought cauliflower also smell unpleasant after defrosting? I’ve never bought it before, but I want to make cutlets
Olya, the store doesn’t “smell” to me)))
Thank you Irina for the useful information about freezing
Made it, thank you, delicious and healthy! Especially for children who don’t like cottage cheese.
Question: 100 g of yogurt is somehow a lot, I need 2 tsp. It was enough, but 100 g would have been a mess.
Viktoriia, hello! Glad you liked it
Indeed, in this dish the cottage cheese is well “disguised”
As for yogurt, I had homemade yogurt that was very thick.
It may be true, if the fermented milk mass is liquid in consistency, then you need to add less of it (but then reduce the soda a little)
Good evening! The cutlets spread across the frying pan. The result was flat cakes. Maybe it's because the cottage cheese is homemade?
Marina, good evening! Why have they become such pranksters among you?
I also have homemade cottage cheese, did you have any excess moisture in your cottage cheese?
If you did everything else according to the recipe, then for now I only see this possible reason.
Well, I deviated a little from the recipe, added corn flour instead of wheat, and I didn’t have yogurt, so I replaced it with sour cream. The result is this - there is no delight, well, it doesn’t taste like anything, in my opinion it’s a little sour. Next time I'll try the recipe. Thank you for the interesting idea.
Angelina, I don’t even know, nothing was sour for me
Of course everyone has different tastes, I really like this combination of products
I think kefir should be added at the very end, kneading for the optimal consistency. I added it right away, and it turned out too liquid. I had to add a few more spoons of flour so that the cutlets did not spread. And of course this affected the taste, it was tasty, but more like pancakes .Thanks for the recipe!)
I've prepared it! But there was no delight at all. Firstly, you need twice as much flour so that the cakes don’t fall apart, and secondly, the taste is incomprehensible, somehow tasteless, I wanted to show off to my husband a new and original dish because we adore broccoli, but alas. I think cottage cheese is superfluous here, you can, for example, grate Dutch, I think it will be more interesting and a little piquancy would be nice, garlic for example.
The recipe is wonderful! Thanks for the idea. I made it only from broccoli, since I already had boiled broccoli (500 g) at home and added a little cheese (without animal enzyme). I replaced the yogurt with sour cream, made it from what I had and put less in half. I didn't add flour, but rolled it in. And I added just a tiny bit of asafoetida. Wonderful taste, holds its shape perfectly, my husband is delighted, the taste is rich. Thanks again
Cheers, Lesya!
The cutlets also spread apart despite the fact that I rolled them in flour, although this is not indicated in the recipe... I should have read the comments first, I didn’t think of it. I used store-bought liquid yogurt. It was exactly necessary, as advised above, to first knead the dough, and then bring it to a consistency with yogurt. And I wouldn’t refuse a pinch of asafoetida inside either.
And the recipe is very interesting, the cutlets are very tender, I will experiment.
Olga, experiment! It turns out very tasty.
I don’t really know why they started creeping up among you too...
I’ve made it several times before and it turns out great.
Or rather, it’s clear that the problem is in excess liquid. And where it comes from you have to look: yogurt, cottage cheese or from cauliflower... :(
Just some kind of poltergeist :)
Thanks for the recipe, it turned out very tasty!)))
Luda, to your health!
Very original recipe! Cottage cheese and kefir (replaced yogurt) give a pleasant sourness, semolina makes the cutlets fluffy, and broccoli and cauliflower are a very harmonious, win-win combination! The cutlets turned out delicious! I will cook again!)) Thanks for the recipe!
I would be grateful if you leave a comment:
![](https://i1.wp.com/vegetarianrecept.ru/wp-content/uploads/2018/01/tykvenno-yablochnoe-pyure-250x167.jpg)
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Lenten cabbage cutlets will quickly, simply and usefully enliven a slow, strict menu. The dish is not limited to just one cabbage. Fermented winter preparations, red, Chinese and cauliflower representatives of cabbage also go well with cereals, mushrooms and vegetables, which increases the chances of choosing a recipe for every taste and budget.
How to cook lean cabbage cutlets?
Lenten cabbage cutlets can be prepared in different ways. Young cabbage is simply crushed, combined with the rest of the ingredients, breaded and fried. Old heads of cabbage are boiled and passed through a meat grinder. All varieties of cabbage are combined with vegetables and cereals, so potatoes, carrots, mushrooms, zucchini, and rice are added to the cutlets.
- Delicious lean cabbage cutlets are obtained only from properly prepared vegetables; this applies to cabbage, which is best chopped using a meat grinder or blender.
- If you only have a knife at hand, you should make sure that the cabbage is cut into equally thin, long strips.
- In order for lean cabbage cutlets without eggs to retain their shape during frying, flour or semolina must be added to the minced meat.
- It is necessary to fry lean cabbage cutlets only in hot oil; if you put them in not hot oil, they will become saturated with fat and become inedible.
![](https://i1.wp.com/womanadvice.ru/sites/default/files/39/postnye_kotlety_iz_belokochannoy_kapusty.jpg)
Lenten cutlets made from fresh cabbage occupy a leading position among budget snacks. The availability and cost of cabbage make the dish financially profitable, and its nutritional qualities are enough to make the dish very tasty with a minimum of ingredients, so the only additions you will need are onions, garlic, butter, flour and semolina.
Ingredients:
- cabbage - 500 g;
- semolina - 60 g;
- water - 2 l;
- salt - 20 g;
- flour - 60 g;
- onion - 1 pc.;
- clove of garlic - 4 pcs.;
- fresh herbs - 40 g;
- oil - 80 ml;
- breadcrumbs - 60 g.
Preparation
- Boil the cabbage for 10 minutes.
- Pass through a meat grinder along with onions, herbs and garlic.
- Mix the minced meat with flour and semolina and set aside for 15 minutes.
- Form lean white cabbage cutlets.
- Bread them in breadcrumbs and fry them in hot oil until golden brown.
![](https://i1.wp.com/womanadvice.ru/sites/default/files/39/postnye_kotlety_iz_kvashenoy_kapusty.jpg)
The recipe for lean sauerkraut cutlets helps to properly utilize the remnants of winter supplies. Sour cabbage has a huge supply of vitamin C, which makes it not only tasty, but also a healthy product. Its cutlets turn out juicy, tender, with a pleasant sour tint and are very similar to pies.
Ingredients:
- sauerkraut - 500 g;
- flour - 125 g;
- semolina - 125 g;
- onion - 1 pc.;
- soda - 5 g;
- oil - 100 ml.
Preparation
- Squeeze the sauerkraut, add flour, semolina, soda and onion.
- Leave the minced meat for 5 minutes.
- Form lean sauerkraut cutlets.
- Fry them until crispy and simmer covered for a couple of minutes.
![](https://i0.wp.com/womanadvice.ru/sites/default/files/39/postnye_kotlety_iz_cvetnoy_kapusty_0.jpg)
Lean broccoli and cauliflower cutlets are an excellent option for combining two healthy vegetables. Cauliflower is low in calories and is superior to its relatives in terms of vitamin content. The queen of the cabbage world, broccoli, is not inferior to it. They look delicious together, are juicy and have the same cooking time, which takes about half an hour.
Ingredients:
- broccoli - 300 g;
- cauliflower - 300 g;
- onions - 2 pcs.;
- flour - 200 g;
- oil - 120 ml.
Preparation
- Boil broccoli and cauliflower in boiling water for 15 minutes.
- Fry the onion.
- Finely chop both types of cabbage, combine with onions and form into cutlets.
- Bread them in flour.
- Fry lean cabbage cutlets until golden brown.
![](https://i0.wp.com/womanadvice.ru/sites/default/files/39/postnye_kotlety_iz_krasnoy_kapusty.jpg)
Lenten cabbage cutlets - a recipe that introduces the gastronomy of different countries. We are talking about red cabbage, which in our latitudes is rarely used for making cutlets, but is very much in demand in Indian cuisine. In this version, it is combined with spices and traditional onions and potatoes, which makes the dish more familiar to the Slavs.
Ingredients:
- boiled potatoes - 4 pcs.;
- red cabbage - 250 g;
- green onions - 40 g;
- ground coriander - 2 g;
- cumin - 2 g;
- oil - 60 ml;
- red onion - 1 pc.;
- lime juice - 10 ml.
Preparation
- Chop all ingredients, season and form into 10 cutlets.
- Fry for a minute on each side.
![](https://i2.wp.com/womanadvice.ru/sites/default/files/39/postnye_kotlety_iz_pekinskoy_kapusty.jpg)
The preparation of lean cabbage cutlets includes the use of all varieties. Chinese cabbage deserves special attention. It does not lose freshness throughout winter and spring, and is widely represented on store shelves. Its delicate leaves do not require pre-treatment, so the cutlets retain the entire set of vitamins.
Ingredients:
- Chinese cabbage - 200 g;
- potatoes - 1 pc.;
- carrots - 1 pc.;
- flour - 150 g;
- oil - 40 ml;
- seasoning to taste.
Preparation
- Grind the cabbage in a blender.
- Grate the potatoes and carrots.
- Finely chop the onion.
- Combine everything together, season and mix with 80 g of flour.
- Bread the cutlets in the remaining flour and fry.
Lenten cabbage cutlets with semolina - recipe
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Lenten cabbage cutlets with semolina always work out. These are the properties of semolina, which, in combination with minced meat, makes it stable and prevents the components from crumbling. It gives the minced meat density, practically dissolving in it, and keeping the cutlets tender. It feels especially good if you simmer it with vegetables, like porridge, for 5 minutes.
Ingredients:
- cabbage - 850 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- semolina - 125 g;
- crackers - 70 g;
- oil - 60 ml;
- water - 250 ml.
Preparation
- Chop all the vegetables thinly and simmer in water for 20 minutes.
- Add semolina and simmer for 5 minutes.
- Cool, form cutlets, roll them in breadcrumbs and fry.
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Lenten is one of the most popular combinations. They are often prepared in the form of pancakes, simply frying the mass in a frying pan. But cutlets made from boiled vegetables are especially tender, airy and crispy. They are good hot or cold, do not burden the stomach and are perfect as a light dinner.
Ingredients:
- cabbage - 300 g;
- potatoes - 4 pcs.;
- clove of garlic - 3 pcs.;
- oil - 100 ml;
- green onions - 40 g;
- water - 80 ml;
- flour - 60 g.
Preparation
- Simmer the cabbage for 10 minutes and grind in a blender.
- Boil and puree the potatoes.
- Combine everything together, add 40 ml of oil.
- Bread the cutlets in flour and fry for 2 minutes on each side.
Lenten cabbage cutlets with oatmeal
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Lenten cabbage cutlets with oatmeal have become a symbol of healthy food. In this combination, oatmeal acts as a nutritious and healthy component that adds satiety to the minced meat and holds it together. The flakes become viscous, preventing the mass from crumbling, and help provide crispness to the crust and add a nutty taste, making the cutlets much more colorful.
Ingredients:
- cabbage - 350 g;
- oatmeal - 50 g;
- water - 1.5 l;
- salt - 20 g;
- breadcrumbs - 50 g;
- clove of garlic - 2 pcs.;
- oil - 60 ml;
- fresh herbs - 20 g.
Preparation
- Boil the cabbage for 20 minutes.
- Puree, add garlic, herbs and oatmeal.
- Bread the cutlets in breadcrumbs and fry in a frying pan.
![](https://i2.wp.com/womanadvice.ru/sites/default/files/39/postnye_kotlety_iz_kapusty_s_gribami.jpg)
Lenten cabbage is a worthy alternative to a meat dish. There is no doubt about it - mushrooms contain protein, fully replacing meat, have a texture that makes the minced meat juicier, and have a wonderful aroma. The only thing is that both components are a little bland, so you should work on the taste by stewing them in soy sauce.
Ingredients:
- cabbage - 450 g;
- champignons - 350 g;
- onion - 1 pc.;
- semolina - 60 g;
- starch - 10 g;
- soy sauce - 40 ml;
- water - 120 ml;
- breadcrumbs - 80 g;
- oil - 60 ml.
Preparation
- Fry the chopped vegetables.
- Cover with a lid and simmer for 15 minutes.
- Add water, soy sauce, starch and simmer for 5 minutes.
- Form cutlets, bread and fry.
Lenten cabbage cutlets with rice - recipe
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Cabbage and rice are suitable for the menu of the stronger half. Do not forget that many men also fast and need a nourishing and tasty dish. Such are these cutlets, which represent a delicate combination of silky rice with cabbage stewed in pasta. The result tastes very much like cabbage rolls.
Ingredients:
- cabbage - 400 g;
- rice - 120 g;
- water - 300 ml;
- oil - 80 ml;
- tomato paste - 20 g;
- greens - 10 g;
- breadcrumbs - 60 g.
Preparation
- Boil the rice.
- Place the cabbage in a blender and simmer along with the paste and spices for 10 minutes.
- Connect both components.
- Bread the cutlets in breadcrumbs and fry.
Lenten cabbage cutlets in the oven - recipe
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Lenten cabbage requires skill in preparation, because during the baking process they must become rosy and not dry out. To do this, cabbage is ground in a blender and stewed in its own juice for 8 hours. Cutlets are formed, breaded in breadcrumbs and baked briefly at high temperature until a breadcrumb crust is obtained.
Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.
May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable warmth cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in an ornamental garden or only in a vegetable garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful distribution of planting and sowing times.
Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.
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Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.
May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.
Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.
May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.
Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.
Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.
Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.
Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.
Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.
Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.
The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.